CHARLOTTE, NC (WBTV) - When she makes Apple Impromptu, culinary expert Heidi Billotto thinks of her aunt who taught her the recipe. Now that fall is in full swing she thought it was the perfect time to share that recipe with you.
APPLE IMPROMPTU
By Charlotte Culinary Expert, Heidi Billotto
4-5 local apples, peeled and sliced
1 cup sliced local dried apples ( from Simply Local at the Atherton farmers' market)
¼ cup sugar
Savory Spice Shop Vietnamese Cinnamon
Touch of dried ground cardamom
Savory Spice Shop pumpkin pie spice
2 Tbsp. butter
1 cup sugar
1 Tbsp. vanilla
2 local eggs
1 cup all purpose flour
1 tsp. baking powder
Chantilly cream (whipped cream with vanilla) or ( for fun!) Ashe county cheese curds (available from Simple Local at the Atherton farmers' market)
Slice fresh apples and arrange with dried apples in a buttered baking dish
Sprinkle with cinnamon, pumpkin pie spice, sugar and a little cardamom. Cover the pan tightly with foil and bake in a preheated 400 degree oven for 20 minutes.
Meanwhile cream together butter and sugar. Add vanilla and eggs, then stir in flour and baking powder.
Spread the pastry mixture over the hot apples and pears. Return to oven and bake, uncovered, 20-25 minutes longer or until golden brown.
Top with crème Chantilly; serve warm or sprinkle with Ashe County Cheese curds for a little taste of sweet and salty
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